Print Recipe

Thai Chicken Curry Soup

This low carb, dairy-free, Thai chicken curry soup is tastier and faster than takeout!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course, Soup
Cuisine: Thai
Keyword: chicken, curry, dairy free, keto, low carb, paleo, soup, thai
Servings: 4
Calories: 294kcal
Author: Anna - everydayketorecipes

Ingredients

  • 2 tbsp coconut oil
  • 2 lbs chicken breasts
  • 1 tsp garlic minced
  • 1 large tomato finely diced
  • 2 cups / 134g kale chopped
  • 1.5 cups / 187g mushrooms sliced
  • 4 cups / 950ml chicken stock
  • 1 (14.5oz) canned coconut milk
  • 3 tbsp curry powder
  • 1 tbsp paprika
  • 1 tsp ground ginger
  • 1 stalk lemongrass
  • Zest of one lime
  • salt and pepper to taste

Optional Toppings:

  • Chopped cilantro / coriander
  • Squeeze of lime juice
  • Red chili pepper flakes for extra spice

Instructions

  • Trim the hard ends of the lemongrass. With the back of a knife, smash the lemongrass in a few places, to soften it.
  • In the large saucepan, over a medium-high heat, melt the coconut oil. Add the garlic and sauté for 1 minute, stirring frequently.
  • Add the kale, mushrooms and tomato and cook for a further 2 minutes, until the vegetables have softened slightly.
  • Add the chicken stock, coconut milk, chicken breasts, curry powder, paprika, ginger, lemongrass, and the zest of 1 lime. Stir well.
  • Reduce the heat to a low-medium, place a lid on the saucepan and simmer for 15-20 minutes, until the chicken has cooked through.
  • Remove the chicken breasts and lemongrass from the soup. Discard the lemongrass.
  • Shred the chicken breasts up. Return the shredded chicken back to the soup, and season with salt and pepper. Stir everything together.
  • Serve & Enjoy!